“We have about half a page of rosés on our list at Michael
Mina; when I was first getting into wine, the restaurants I
worked at might have only had two to three options. ... We
definitely have peaks in summer, but I don’t think the majority
of the public thinks, ‘I can have rosé only in the summer.’ ”
70 WINE SPECTATOR • MAY 31, 2020
In the past, rosé may have been a tick-the-box kind of
approach of listing one or two; today our restaurants are
offering a depth of rosé, representing top producers as
well as the varying styles to include ageworthy versions
from specific regions, such as Bandol, in France, and
Rioja, in Spain.
JeReMY SHANKeR
Lead sommelier, Michael Mina, San Francisco
BEST OF AWARD OF EXCELLENCE
Our wine list originally featured five to six rosés by
the bottle, which I mostly drank myself, but today we
offer an average of 60 rosés that are selling steadily
year-round.
Over the past few years, we have pushed for a rosé sec-
tion with more bottlings from lesser-known rosé-pro-
ducing regions such as Bordeaux, and whenever possible,
we like to showcase rosés with some bottle age. ... Rosé
still tends to be consumed mostly in the warmer months
by our guests, but I will never tire of spreading word that
pink wine can be enjoyed all year round. TO
P:^
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ES
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KE
VIN
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BRIAN PHILLIPS
Corporate wine
director, Darden Restaurants
126 RESTAURANT
AWARD WINNERS
CHARLeS PUGLIA
Beverage director,
Le Coucou, New York
BEST OF AWARD OF
EXCELLENCE
JACQUeS CARIOT
Owner and wine director,
Bleu Provence, Naples, Fla.
GRAND AWARD
How has the
rosé section
of your list
evolved in
recent years?
Rosés from Provence,
including the subregions
of Bandol and Cassis, are
typically blends starring
Grenache and Mourvèdre.
Jeremy Shanker
WS053120_sommsRose.indd 70 3/18/20 11:19 AM